French forest mushroom soup | Aromatic and rustic
(0)
40 min
Under an hour
Sezamo
O supă franțuzească clasică din inima pădurii, pregătită cu ciuperci sălbatice suculente, praz fraged, vin alb sec și ierburi aromatice. Un deliciu reconfortant de toamnă, plin de savoare rustică și arome autentice.
Ingredients
Preparation method
Ingredient preparation
Clean the wild mushrooms and button mushrooms with a soft brush or damp towel, then slice them generously. Wash the leek thoroughly and slice into thin rings. Finely chop the shallots and crush the garlic cloves.
Sautéing vegetables and mushrooms
In a large heavy-bottomed pot, heat the olive oil and melt the butter over medium heat. Add the shallots and leek, sautéing for 4-5 minutes until soft and translucent.
Add the garlic and prepared mushrooms. Sauté over medium-high heat for 6-8 minutes, stirring occasionally, until the mushrooms release their juices and start taking on an appetizing golden color.
Chef's tip
For an even richer autumn flavor, you can use a varied mix of wild mushrooms, such as porcini, chanterelles, or black trumpets.
Do not wash the mushrooms in lots of water, as they will absorb it like a sponge; clean them only with a brush or wipe them gently with a damp paper towel.
25 min
Under an hour
